I got a beef heart today, and I'll be eating probably half of it tonight. What are good ways to cook it? I'm probably going to saute it in a pan with some garlic and olive oil, if I get no better suggestions.

Arcite

03-16-2004, 01:03 PM

You shouldn't. Throw it in the trash and make yourself a hamburger. :D

slortar

03-16-2004, 01:23 PM

Fast and bulbous!

Rabid_Squirrel

03-16-2004, 01:44 PM

Is it the same thing as a cow heart? Strip off all the linings, valves and cut off the tubes close to main muscle. It can be tough, so just slow cook it in a stew/casserole; something with red wine, herbs and tomatoes works well. The meat is quite dense and high in fats and cholesterol.

lieu

03-16-2004, 04:12 PM

Mmmmm... valves and tubes.

Count Blucher

03-16-2004, 04:26 PM

Fill the valves with spices you enjoy. Then place it on a pile if sliced raw potatoes & carrots which is on a 2 foot square of aluminium foil. Fold up the aluminum around it and cook it on the foil via a skillet. Turn the item from time to time until it is cooked to your desire (rare, medium, well, whatever).

Then, carefully open up the foil & eat your heart out...!

Kalhoun

03-16-2004, 04:26 PM

Cook it slowly in a flaming cauldron in the bowels of hell. For eternity. And then slap yourself silly for even thinking such a thing is edible. You crazy kid. :eek:

FilmGeek

03-16-2004, 05:06 PM

How big is it?

As a kid, we were shown a "cow heart" as a lesson in anatomy and I swear the thing weighed at least 35 pounds.

libwen

03-16-2004, 05:14 PM

Should definitely be done with a captain (http://www.amazon.com/exec/obidos/ASIN/B000005JA8/qid=1079478716/sr=2-1/ref=sr_2_1/103-9765972-5424637).

Revtim

03-16-2004, 05:42 PM

Is it the same thing as a cow heart? Strip off all the linings, valves and cut off the tubes close to main muscle. It can be tough, so just slow cook it in a stew/casserole; something with red wine, herbs and tomatoes works well. The meat is quite dense and high in fats and cholesterol.Sounds good! I don't have wine, but the tomato and herb sounds good. I actually already sauted the first half, but I might do the tomato/herb thing for the other half tomorrow.

The linings and valves are already removed.

Lambo

03-16-2004, 05:51 PM

Well, I don't know about beef heart, but one of my absolute favorite parts of a deer is the heart, sliced into about 3/4 inch 'steaks', and pan fried after a very quick dredging in some seasoned flour. Mmmm. It is not the most tender part, of course, but the flavor is out of this world.

I know nothing about the preparation of the heart re: tubes and valves, as my stepfather would take care of that before cooking. I would guess that a beef heart would taste similar, but less gamey, and if anything, would be more tender, since beef cattle, as a whole, do less aerobic activity than your average white tail.

Rayne Man

03-16-2004, 05:59 PM

Lamb's hearts are better. We have them stuffed with a sage , onion and breadcrumbs and cooked very slowly in a casserole. You have to remove the valves before cooking.

Revtim

03-16-2004, 06:00 PM

The half I ate tonight was good, perhaps a just a tiny bit bitter though.

Finagle

03-16-2004, 07:57 PM

If you sprinkle it with Ranitidine, it will stop it from burning.

Tenebras

03-16-2004, 07:58 PM

The half I ate tonight was good, perhaps a just a tiny bit bitter though.

That'll be the Mad Cow. ;)

OtakuLoki

03-16-2004, 08:42 PM

Actually, considering how cheap beef heart is I've been using it exclusively for my stir fry meat. I just make sure to marinate the meat first before cooking.